Low Fat Southern Fried Chicken
18 ounces boneless, skinless chicken breast halves
2 cups low fat buttermilk
1/2 cup crushed cornflakes
1/2 cup flour
1/4 tsp salt
1 tsp pepper
3 tbsp canola oil
Soak chicken in buttermilk for 4 to 24 hours in the refrigerator.
Discard buttermilk. Combine cornflakes, flour, salt, and pepper
in a medium bowl. Dredge chicken in the mixture until completely
coated. Heat the oil in a large skillet. Fry the chicken for 15
to 20 minutes, turning once. Drain on paper towels before serving.
Source: Southern Diabetic Cooking
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